Exeter Stew

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. lean beef
  • oz. dripping
  • 3 medium-sized onions
  • oz. flour
  • 1 teasp. vinegar
  • salt and pepper

Savoury Balls

  • 4 oz. flour
  • ¼ teasp. baking-powder
  • oz. finely-chopped suet
  • 1 tablesp. finely-chopped parsley
  • ½ teasp. mixed herbs
  • 1 teasp. salt
  • ½ teasp. pepper
  • egg or milk


    Wipe the meat and remove all the fat. Cut the meat into pieces about 2 in. by in. Heat the fat in a stewpan until smoking hot and fry the meat until brown. Remove the meat and fry the sliced onions. Then add the flour and cook, stirring until brown. Add pt. water and bring to the boil, stirring constantly. Simmer for a few minutes. Add the vinegar and seasoning, return the meat and simmer gently for about 2 hr. Mix the ingredients for the savoury balls together, bind with the egg or milk into a stiff mixture and make into 12 balls. Bring the stew to boiling-point about 30 min. before time for serving and drop in the balls. Simmer for the remainder of the time. Pile the meat in the centre of a hot dish, pour the gravy over and arrange the balls neatly round the base.